Turn off the heat, add rest of the butter in small cubes and stir until melted. (scandifoodie.blogspot.ru)
Brush the tops of the potatoes with the rest of the butter / oil mixture, and season well with salt and pepper. (babaganosh.org)
When the butter and pecan mixture has cooled down, place the rest of the butter (1/4 cup = 60 ml = 2 oz = 60 g) in a deep and narrow bowl. (lowcarbsosimple.com)